This lemon pepper chicken sandwich features a crispy air-fried chicken thigh glazed in tangy lemon and soy, served on a baguette with cooling cucumber salad and creamy mayo. The combination of bright citrus, spicy chili crisp, and cornflake crunch delivers restaurant-quality results in under 25 minutes.
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Coat the chicken thigh thoroughly in the crushed cornflakes.
Place the breaded chicken in an air fryer basket and cook at 375°F (190°C) for 15-20 minutes, flipping halfway, until golden brown and cooked through.
While the chicken cooks, prepare the sauce. In a small skillet over medium heat, melt the butter.
Add the lemon juice, lemon pepper seasoning, soy sauce, and honey to the skillet. Stir to combine and let it simmer for a minute until slightly thickened.
Once the chicken is cooked, transfer it to the skillet and toss to coat completely in the lemon pepper glaze.
Prepare the topping by thinly slicing the cucumber and red onion.
In a container with a lid, combine the sliced cucumber, red onion, chili crisp, and rice vinegar. Secure the lid and shake well to mix.
To assemble, slice the glazed chicken and place it on the bottom half of your sandwich roll.
Top the chicken with a generous amount of the cucumber and onion salad.
Drizzle with mayonnaise and sprinkle with chopped chives.
Place the top of the roll on, slice in half, and serve immediately.
Store leftover chicken and cucumber salad separately in airtight containers for up to 3 days; reheat chicken in the air fryer at 350°F for 3–4 minutes to restore crispiness.
air fryer
Yes, but reduce cooking time by 2–3 minutes and monitor closely—breasts dry out faster. Thighs stay juicier and more flavorful.
Internal temperature should reach 165°F (74°C) at the thickest part. Cornflake coating should be golden and crispy.
Bread and coat the chicken up to 4 hours ahead; refrigerate uncovered. Air fry fresh when ready. Make the cucumber salad up to 2 hours ahead.
Substitute with red pepper flakes, sriracha, or hot sauce drizzled on the sandwich. Adjust quantity to taste.
A 6–8 inch sub-style baguette works best for one sandwich. Cut lengthwise and hollow slightly if bread is very thick.
